Method1. Place pan over a low-medium heat and melt butter2. Add onions and curry powder, then cook gently for 2-3 minutes until the onion is slightly softened3. Add the parsnip and celery, cook for a further 5-6 minutes4. Add the pear and vegetable stock, bring to the boil5. Lower the heat and simmer for 35-40 minutes6. Remove from the heat and stir in the yoghurt7. Transfer the soup into a blender, blitz until smooth8. Season the soup, return it to the saucepan and warm through9. Finish with Parmesan shavings or natural yoghurt.